Apple harvest is beginning to wind down here at Hollyhocks and Heaven. The last few days we weren’t sure if the elk and moose would get them all picked before we did!
Many thanks to my mom and sister for taking care of the canning for me this year while I was in bed sick. They put up several quarts of pie filling and pints of fried apples, applesauce and apple butter. I did manage to get a few pies in the freezer. We still have about 2 boxes of apples to go, they will most likely be in the dehydrator by the end of the week and of course, more apple butter. Apple butter is my absolute favorite! Several years ago I found a recipe for crock pot apple butter and tweaked it a bit to suit our tastes. I like to put it on in the evening after supper, then in the morning it’s ready to go in the jars and the house smells wonderful! Here is my version, feel free to tweak it to suit your taste.
Crock Pot Apple Butter
Peel and cut up enough apples to fill the crock pot, they will cook down quite a bit. Over the top of the apples pour 2 to 3 cups of sugar (I use 3 because our apples tend to be tart). Sprinkle on 2 rounded teaspoons of cinnamon, 1 teaspoon nutmeg, 3/4 teaspoon allspice, 3/4 teaspoon ground cloves, 1/2 teaspoon salt and about 1 cup of water. Stir as well as you can. Cover and cook on low overnight, or about 8 to 10 hours. I usually stir it a couple times before I go to bed. If it’s too watery when you wake up just let it cook for a bit with the lid off. Be sure to stir as it thickens up. I highly recommend using a crock pot liner, especially if you will be making multiple batches. I have found that by cooking overnight I don’t have to run it through a food mill, the consistency is just how we like it.
Apple butter will keep fresh in the fridge for about 6 weeks or can be frozen. I like to can mine for longer storage. To do this just pack the hot apple butter into hot, sterilized jars leaving a 1/4″ headspace, wipe the edge with a clean cloth. Make sure the lid is set squarely on the jar and tighten the ring. Carefully place in a big pot of boiling water for 10 minutes. Make sure the jars are covered with at least an inch or two of water. Carefully lift out of the hot water and let cool on a towel. You will hear the jars pop as they seal. If any don’t seal properly you can try boiling them again or just stick them in the fridge and use those ones first.
The yield will vary depending on the use, but typically I average about 6 pints per crock pot full.
But those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint.~ Isaiah 40:31
Yummy!